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Middle Eastern   -   Thick Chicken And Vegetable Soup (Saudi Arabia)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 1 Pound Chicken -- cubed
  • 4 Cups Chicken Broth
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Cumin
  • 2 Medium Bay Leaf
  • 4 Cups Mixed Root Vegetables -- shredded
  • 1/4 Cup Cilantro -- finely chopped
  • 2 Medium Onion -- chopped
  • 2 Cups Milk
Directions In a large pot, bring the chicken, chicken broth, salt, pepper, cumin and bay leaves. Bring to a boil. Cook over a medium heat until chicken is well done. Add remaining ingredients except milk. Return to a boil. Cover, simmer for 30 minutes. Slowly stir in the milk. Simmer for 3 minutes. Serve.
Serves 4
Time to Make 0:00

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